Tag Archives: cheese frenchee

Cheese Frenchee Revisited

Nebraska cheese frencheeRemember when I posted this recipe for a Cheese Frenchee?  My mouth is watering at this very moment as I start thinking about these and looking at the pictures.  I guess they’re going to be on our menu this week! 🙂

One of the really fun parts about writing a blog post is when I receive comments from readers.  Because of Google search, Facebook, Twitter and all the other techie ways we connect these days, a blog post I wrote in June of 2013 may pop up when someone Googled “a long random sentence” about cheese sandwich, midwest, maybe frenchee.

This comment came from a woman in Arizona and was left on my blog post about a cheese frenchee sandwich.

“I have craved these sandwiches since I left Denver in 1969. Got them from a walk-up, hole in the wall, shop on the back side of the block from The Denver Post where I worked. Walked up to the half door, placed my order and if it was payday added ham, few minutes later off I went with my sandwich.

Didn’t even know or remember what the official name of it was and pretty sure the little hole in the wall didn’t have a name either (must have been one somewhere). Anyway, finally got serious and googled a long random sentence and up popped all these memories from people in the midwest talking about that darn sandwich.

I scanned down and sure enough people from Denver were adding their messages as well. They all talked about some place like a Denny’s, not my little hole in the wall but it’s the same sandwich.

I am an AZ native and never heard of it before or after living in Denver. I married a man from Kansas and he didn’t know what it was either. I DON’T REALLY CARE I HAVE THE RECIPE NOW AND I AM AT PEACE!!!!!!!”

cheese frenchee bite
Thank you Joyce for taking time to write to me about your Cheese Frenchee walk down memory lane!  Before I could even hit the SEND button on this post my taste buds got the better of me and I couldn’t think about cooking anything for dinner except these …

Cheese frenchee 2014-2
However, it just wouldn’t be right if I didn’t include a little BIG RED …

Cheese Frenchees 2014
Oh my word these are good!

Blessings,
Catherine

Philippians 1:3-5

I thank my God in all my remembrance of you, always in every prayer of mine for you all making my prayer with joy, because of your partnership in the gospel from the first day until now.

Cheese Frenchee and A Walk Down Memory Lane

Nebraska cheese frenchee
If you were luckkingsfoodhostsigny enough to grow up in the Midwest in the 1960’s or 1970’s you just may have fallen in love with the Cheese Frenchee.  I was and I did.  Just the name evokes fond memories of sitting at the King’s Food Host in Scottsbluff, Nebraska or sometimes in Lincoln munching away on their cheesy creation and their famous onion rings.

white bread
It’s remarkable how many people still pine for Frenchees of days gone by. Recipes for the most cherished of these, the Cheese Frenchee, a battered, deep-fried cheese sandwich with a crunchy cornflake exterior, are all over the internet.  I found this website, inthe70s.com where lots of folks, just like me, fondly remember the Cheese Frenchee or its sister, the Tuna Frenchee.

ingredients cheese frenchee
On a recent trip back through Nebraska I ate at a restaurant in Omaha with Cheese Frenchee on the menu.  I immediately knew what I would be eating for dinner that night.  Even though they over-fried it slightly, it was still a delicious reminder of how much I loved these as a kid.

mayo on cheese frenchee
Frenchees, were the creation of King’s Food Host, a fast food chain catering to families and college students in the 1960s and 1970s. Most of the chain’s units were located in the middle of the country, with headquarters in Lincoln, Nebraska, where there were once nine units. The first – King’s Drive-In – was started by James King and Larry Price in 1955, on North Cotner in Lincoln. I wonder if the first one had telephones at each table that patrons used to send their orders to the kitchen?

dip cheese frenchee
Since King’s went out of business in the late 1970’s I didn’t even think the Frenchee was available anymore.  Back home in Tennessee I knew I needed to share this childhood memory with my Chief Culinary Consultant.  He is a grilled cheese connoisseur and quite interested in my description of the Cheese Frenchee.

dip x 2 cheese frenchee
After surfing the net and comparing many recipes, the recipe I used seems to be the most popular among those who say they worked at Kings!

corn flake crumbs on sandwich
Requirements include, white bread (crusts removed), mayonnaise, American cheese, a flour, egg, and milk batter, and crushed corn flakes.

frying frenchee
I don’t have a deep fryer so I made my frenchee grilled in butter.  This worked beautifully.

cheese frenchee on wht plate
I didn’t cut off the crusts but next time I will.  I also didn’t cut the bread in half before cooking and next time I will.

cheese frenchee bite
All in all the flavor is exactly as I remember it to be.  Is the cheese frenchee a fond memory for you too? If so, at what King’s Food Host location did you dine?

Happy Eating!
~Blessings, Catherine

Cheese Frenchee
 
This Cheese Frenchee will take you on a walk down memory lane if you were lucky enough to eat these fantastic sandwiches when King's Food Host sold them throughout the Midwest during the 1960's and 1970's.
Ingredients
  • 6 slices American, Cheddar, or Velveta Cheese
  • 6 slices white bread
  • Mayonnaise
  • 1 egg
  • ¾ cup milk
  • ½ cup flour
  • 1 teaspoon salt
  • 2 cups corn flake crumbs, crushed fine
  • 2 to 4 Tablespoons butter, for frying
Instructions
  1. Prepare 3 sandwiches, using mayonnaise and 2 slices of cheese for each. Cut each sandwich in half.
  2. Combine egg, milk, flour, and salt.
  3. Dip each triangle into egg mixture and then coat with the corn flake crumbs.
  4. Lightly fry each sandwich in 2 tablespoons butter, turning to brown each side.
  5. Repeat with each sandwich.
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